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Almond Toffee Bars are the best cookie bars! They have a crisp shortbread cookie crust and are topped with a gooey mixture of toffee and almonds. I’ve been making these for so many years and they’re always a hit!
Almonds and toffee are some of my favorite flavors and these bars combine both! If you love almond croissants or anything with that almond flavor, you’re going to love these Almond Bars! I use real almonds to bring in a true flavor and toffee bits to make a gooey topping.
This recipe starts out with a buttery shortbread crust that melts in your mouth. It then has a topping of chopped almonds and delicious toffee. If you like any of these flavors then I know you will love this recipe. They are easy to put together, so if you need a holiday recipe that whips up quick – this recipe is your answer!
Ingredients Needed
- Toffee Bits: I use heath toffee bits, but you can use any kind. I usually find them in the baking aisle. They sell bits o’ brickle, which do not have chocolate, or regular toffee bits with chocolate. You can use either – or if you can’t find them, finely chop Heath candy bars.
- Almonds: I use sliced almonds – don’t bother chopping yourself. It’s much easier to buy them already sliced.
- Butter: I use unsalted butter but if you use salted butter that’s fine too.
- Sweetened Condensed Milk: This creates the gooey topping – no substitutions. Make sure to use regular (not fat free).
- Powdered Sugar: Also known as confectioners’ sugar, it’s the sweetener in the crust.
How to make
- Combine flour, sugar, and some of the almonds in a large bowl. Mix in butter to create the cookie dough.
- Line a 9×13” baking pan with foil and spray with cooking spray. Press dough into the bottom of the. Bake for 15 minutes.
- Combine toffee bits, sweetened condensed milk, egg, and vanilla in a medium bowl. Pour toffee mixture over hot, partially baked crust.
- Sprinkle with remaining almonds and continue baking until golden brown. Cool completely and cut into squares.
Storing Cookie Bars
Store toffee bars at room temperature or in the refrigerator for up to 4 days. To freeze them, place in an airtight container in the freezer for up to 3 months. If stacking, place between layers of parchment paper or wax paper so they don’t stick together.
Expert Tips
- If you have a stand mixer, the crust dough will become like cookie dough in texture (cohesive). It’ll seem like there isn’t enough to fill the 9×13-inch pan, but it will in a thin layer.
- If you’re using a hand mixer, the dough may stay crumbly – just keep mixing until the crumbly dough will press together to form the crust (it might not get to the cookie dough texture shown in the photos and that’s fine).
- Let the recipe cool completely before cutting. This will ensure they hold their shape. Lining the pan with foil will help you remove them easier too.
Almond Toffee Bars Recipe
Ingredients
- 1 ½ cups (186g) all-purpose flour
- ½ cup (57g) powdered sugar
- 6 ounces sliced almonds 1 package
- 1 cup (226g) cold unsalted butter (salted may be used)
- 1 (14-ounce) can sweetened condensed milk (regular not fat free)
- 1 8-ounce package toffee bits (English toffee bits or Bits 'O Brickle)
- 1 large egg
- 1 teaspoon vanilla
Instructions
- Preheat oven to 350°. Combine flour, sugar, and ¼ cup of almonds in a medium bowl. You can use a stand mixer or hand mixer for this. If using a stand mixer the dough will come together like a thick cookie dough. If using a hand mixer it'll take awhile and the dough may stay crumbly – mix until it sticks together when you press a clump in your hand.
- Line a 9×13” baking pan with foil and spray with cooking spray. Press butter mixture into the bottom of the pan. Bake for 15 minutes.
- Stir sweetened condensed milk, toffee bits, egg, and vanilla in a medium bowl. Pour over hot, partially baked crust.
- Top with remaining almonds and continue baking 23-27 minutes until golden brown. Cool completely and cut into squares.
Recipe Notes
- If you can’t find the toffee bits, finely chop Heath bars instead.
- Let cool completely before slicing.
- Store in an airtight container at room temperature or you can freeze them. If stacking, stack between wax or parchment papers so they don’t stick.
